| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6396890 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Leading work on the volatile compounds of the Turkish green tea powder. ⺠Greatest number of volatile compounds was identified by SPME method. ⺠Volatile compounds of the Turkish green tea powder changed by shooting period. ⺠Shading treatment led variation in volatile compounds of the green tea powder.
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Authors
Ismail Tontul, Mehmet Torun, Cuneyt Dincer, Hilal Sahin-Nadeem, Ayhan Topuz, Turgay Turna, Feramuz Ozdemir,